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Brussels sprouts are one of my favorite winter vegetables and I am always on the look out for interesting new recipes with them. Recently I came across one such recipe, a recipe for maple dijon roasted brussels sprouts on Culinary Cory which sounded so good that I just had to try it! Although it is faster and easier to cook brussels sprouts by steaming them or boiling them, my favorite way to cook them is to roast them. I like to roast pretty much any vegetable as it seems to concentrate their flavour and brussels sprouts are no exception. (Don't be afraid to let the brussels sprouts brown a bit when roasting them as all of those brown bits are just packed with flavour.) The next thing that caught my attention about this recipe was the use of a maple dijon vinaigrette as maple and dijon is one of my favorite flavour combinations. I often like to add some grainy mustard to the mix as I really enjoy the texture that it adds. The roasted brussels sprouts with maple dijon vinaigrette turned out even better than I imagined! The sweet and tangy dressing went really well on the caramelized to perfection brussels sprouts and the toasted almonds added a nice contrasting texture. This may just be my new favorite way of enjoying brussels sprouts!

Maple Dijon Roasted Brussels Sprouts

Servings: 4

ingredients

2 pounds brussels sprouts (trimmed and halved)

1 tablespoon olive oil

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon cider vinegar

1 tablespoon maple syrup

1 teaspoon dijon mustard

1 tablespoon grainy mustard

1 small clove garlic (grated)

salt and pepper to taste

1/4 cup almond slices (toasted)

directions

Toss the brussels sprouts in the oil along with the salt and pepper.

Arrange the brussels sprouts in a single layer on a baking sheet.

Roast in a preheated 400F/200C oven until they start to caramelize, flipping them once in between, about 30 minutes.

Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.

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comments:

Kevin - I'm just like you, I LOVE roasting brussels sprouts (in fact, did it last night, but a much more simple olive oil-salt-pepper "recipe"). In fact, I think that the reason why so many people dislike brussels sprouts is because they've only eaten them steamed/boiled. By roasting them, they're an entirely different vegetable! This looks delish!

Just when I thought I had finished with my brussel sprout fixation this winter - this new method has to be tried. I trust your postings as I have never been disappointed in the results. Here in California, we can buy them still on the stalk - really fresh. Thank you once again.

I adore Brussels sprouts, so was delighted to try this recipe last night. It was a MAJOR hit with my husband (he's usually the one who cooks), and will be going into our collection of fave recipes. Yum! Thanks for a great intro to your blog - I'll be back!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.